“The prepared meals sector faces a number of negative health preconceptions, limiting its growth potential. Despite high levels of innovation in the market in terms of recipe reformulation to remove/reduce levels of salt/fat/additives and the launch of new ‘healthier’ products; the majority of consumers remain sceptical about the nutritional content of prepared meals.”

– Kiti Soininen, Head of UK Food, Drink & Foodservice Research

Some questions answered in this report include:

How can the prepared meals, pies and pasties market expand its user base among over-65s?

How can pies and pasties respond effectively to health trends?

How can the prepared meals market leverage the dine-at-home trend to its full advantage?

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Figure 111: Most popular attitudes towards ready meals and ready to cook meals, by demographics, March 2012

Figure 112: Next most popular attitudes towards ready meals and ready to cook meals, by demographics, March 2012

Figure 113: Other attitudes towards ready meals and ready to cook meals, by demographics, March 2012

Figure 114: Most popular attitudes towards ready meals and ready to cook meals, by demographics, March 2012

Figure 115: Next most popular attitudes towards ready meals and ready to cook meals, by demographics, March 2012

Appendix – Consumer – Obstacles and Opportunities Facing Ready Meals

Figure 116: Attitudes towards ready meals, March 2012

Figure 117: Agreement with the statements ‘Ready meals have high levels of salt/fat/additives’ and ‘Most ready meals don’t feel fresh’, by demographics, March 2012

Figure 118: Agreement with the statements ‘I would try a ready meal from a familiar brand’ and ‘Standard ready meals are not good for children’, by demographics, March 2012

Figure 119: Agreement with the statements ‘The texture of frozen ready meals is not as good that of chilled ready meals’ and ‘They are a good way to try a new cuisine’, by demographics, March 2012

Figure 120: Agreement with the statements ‘I would like to see more ready meals made by small/local producers’ and ‘Ready meals are often stodgy’, by demographics, March 2012

Figure 121: Agreement with the statements ‘Frozen ready meals can be made without any additives/preservatives’ and ‘I would like to see more ready meals tailored for children’, by demographics, March 2012

Figure 122: Agreement with the statements ‘There are not enough ready meals catering for special diets’ and ‘Frozen ready meals are too slow to heat’, by demographics, March 2012

Figure 123: Attitudes towards ready meals, March 2012

Figure 124: Agreement with the statements ‘Ready meals have high levels of salt/fat/additives’ and ‘Most ready meals don’t feel fresh’, by demographics, March 2012

Figure 125: Agreement with the statements ‘I would try a ready meal from a familiar brand’ and ‘Standard ready meals are not good for children’, by demographics, March 2012

Figure 126: Agreement with the statements ‘The texture of frozen ready meals is not as good that of chilled ready meals’ and ‘They are a good way to try a new cuisine’, by demographics, March 2012

Figure 127: Agreement with the statements ‘I would like to see more ready meals made by small/local producers’ and ‘Ready meals are often stodgy’, by demographics, March 2012

Figure 128: Agreement with the statements ‘Frozen ready meals can be made without any additives/preservatives’ and ‘I would like to see more ready meals tailored for children’, by demographics, March 2012

Figure 129: Agreement with the statements ‘There are not enough ready meals catering for special diets’ and ‘Frozen ready meals are too slow to heat’, by demographics, March 2012